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–+ servings

Basil Zucchini Summer Soup (Paleo, AIP, Whole 30)

Print Recipe
Course Sides
Keyword basil, leek, soup, zucchini
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 145
Author Michelle

Ingredients

  • 2 tbsp olive oil
  • 1 leek sliced in half-moons
  • 4 cloves garlic minced
  • 3 ½ cups zucchini chopped
  • 2 ½ cups chicken broth
  • Juice of half a lemon
  • 2 tbsp fresh basil plus additional for garnish
  • ¾ tsp salt
  • ¼ tsp black pepper omit for AIP
  • 2 tbsp coconut milk

Instructions

  • Set the instant pot to sauté and pour in 2 tbsp of olive oil. Add the leek and garlic saute for 2-3 minutes or until the leek is lightly softened. Turn off the saute function.
  • Add the zucchini, chicken broth, lemon juice, basil, salt, pepper to the instant pot and stir to combine.
  • Place the lid on the instant pot with the valve sealed. Hit "Manual" and set to high pressure for 8 minutes. Allow to come to pressure and cook. Once cooked, hit "cancel" and carefully quick release the pressure. Remove the lid.
  • Allow to cool for 15 minutes or so before carefully blending with an immersion blender (or a high-speed blender).
  • Top with coconut milk to serve along with fresh basil. Serve lukewarm.

Notes

If using a stovetop, follow all instructions above, and adjust the cook time of the soup to 20-25 minutes or until vegetables are soft.
All nutritional facts are estimated and will vary.

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 11.7g | Protein: 7.1g | Fat: 9.7g | Fiber: 2.7g